Directions

Remove stems and cut fruit into eighths. Place in a small pot. Add lemon juice and 1/4 cup sugar. Cook on medium heat until the figs soften and break down, occasionally stirring and mashing them with a wooden spoon, about 15 minutes. (Lower the heat to medium-low if the mixture starts to dry out.)

Refrigerate for 1 hour.

Whisk the eggs and remaining sugar until they turn light in color. Then whisk in the cream and milk. Add in the figs.

Transfer the mixture to an ice cream maker and churn according to your machine.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.